Serves 6
49 cal · 45 min
Roasted Cauliflower Steaks
Recipe GLPRece2395d82d071
Golden-brown roasted cauliflower steaks infused with lemon, garlic, and paprika. These tender vegetable slices develop crispy, caramelized edges when oven-roasted until fork-tender. A simple, satisfying side dish that serves six.
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Ingredients
1 medium head cauliflower
1 tablespoon vegetable oil
2 tablespoons fresh lemon juice
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon paprika (optional)
1/4 cup grated parmesan cheese (optional)
Directions
Wash your hands thoroughly with soap and water before beginning.
Preheat your oven to 400°F and lightly grease a large baking sheet with cooking spray or oil.
Rinse the cauliflower head and trim away the leaves. Carefully slice the cauliflower from top to bottom through the core, creating steaks 1 to 1½ inches thick.
Arrange the cauliflower steaks and any small end pieces on the prepared baking sheet with the flat sides facing down.
In a small bowl, whisk together the vegetable oil, lemon juice, garlic powder, salt, black pepper, and paprika until well combined.
Brush or spoon half of the oil mixture evenly over the tops of the cauliflower steaks.
Roast in the preheated oven for 20 minutes.
Carefully remove the baking sheet from the oven, use tongs to flip each cauliflower steak, and spread the remaining oil mixture over the new top surfaces.
Return to the oven and roast for another 15 to 20 minutes until the cauliflower is tender when pierced with a fork and the edges are golden brown and caramelized.
Remove from the oven and sprinkle with grated parmesan cheese if desired. Serve immediately while hot.
